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  • The Australian Women's Weekly

    Easy Italian at home

    Jun 16, 2021 3 minutes
    PHOTOGRAPHY by CON POULOS · STYLING by MICHELE CRANSTON

    Shells with fresh corn, anchovies & pecorino

    SERVES 4 PREP + COOK TIME 25 MINUTES

    cup (80ml) extra virgin olive oil
    10 anchovy fillets, chopped coarsely
    4 garlic cloves, chopped finely
    1 teaspoon dried chilli flakes, or to taste
    3 large fresh corn cobs, kernels removed
    500g medium-sized shell pasta (conchiglie rigate)
    1½ cups (120g) finely grated pecorino, plus extra to serve
    50g unsalted butter
    1 cup loosely

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